Stone Cold Meats - Conroe

🚨 HAVE YOU BEEN MISSING OUR SALES ON SOCIALS?

Social media doesn’t always show you everything we post—but our Stone Cold Meats Loyalty Members can get the deals delivered straight to them! 🥩📲

Join our FREE Loyalty Program and get the inside scoop:

📧 Weekly Emails featuring:
🔥 Weekly sales & specials
🍳 How-to-cook tips & ideas
🥩 Monthly Meat Packs
📦 Monthly Bulk Specials
👀 Early access to upcoming deals before everyone else
⭐ Exclusive Loyalty Member-Only Deals

📱 Weekly Texts are also available for a quick heads-up on what’s happening that week!

But texts are limited on space…so if you want the WHOLE enchilada 🌯, make sure you sign up for EMAILS too!

No hoping the algorithm shows you our sale. No finding out after your favorite item is gone. 😉

👉 Head to www.stonecoldmeats.com
👉 Select Rewards
👉 Sign up for Loyalty + make sure you opt in for emails and texts!

Deals. Cooking tips. Early sneak peeks. Member-only offers. Straight from your butcher to your inbox. 🥩

🇪🇸 THE STORY BEHIND IBÉRICO PORK 🐖

Before our Around the World journey leaves Spain, we have to talk about what makes Ibérico pork so special.

The Ibérico pig is a traditional breed of the Iberian Peninsula, primarily associated with Spain and Portugal. Unlike the lean pork most of us are accustomed to, Ibérico pork is prized for its ability to develop abundant intramuscular fat — the beautiful marbling running through the meat.

That marbling is what gives an Ibérico pork chop its signature richness, tenderness and almost buttery flavor. 🔥

You may have heard of Jamón Ibérico, Spain’s famous dry-cured ham, but these pigs produce much more than ham. Fresh cuts like the pork chop give you an entirely different way to experience the character of Ibérico pork.

One important distinction: not all Ibérico pork is the same. The famous acorn-fed, free-ranging “bellota” designation applies only to pork meeting specific production standards, so we don’t automatically call every Ibérico chop bellota. What they all share is the heritage of the Ibérico breed and the remarkable qualities that have made its pork so celebrated.

And when the meat is this flavorful, the Spanish approach makes a lot of sense:

Keep it simple. Get a beautiful sear. Let the pork speak for itself. 🇪🇸

🥩 Ibérico Pork Chops — $24.99/lb
⚖️ Approximately 6–8 oz per chop
🛂 Purchase 1 chop to earn your Week 7 passport stamp.

🌎 Around the World • Week 7: Spain

One country. One week. One unforgettable flavor.

Schedule a Spirit Day with Stone Cold Meats! 🎉

Looking for a simple—and delicious—way to raise money for your organization? Host a Spirit Day at Stone Cold Meats!

📅 Spirit Days are held ALL DAY on Wednesdays, giving your supporters plenty of time to stop in, shop, and participate.

💙 Who Can Book a Spirit Day?

Spirit Days are perfect for:
🏫 Schools
📚 PTOs & PTAs
⚾ Youth Organizations & Teams
⛪ Churches & Faith-Based Organizations
🤝 Nonprofit Organizations

💙 Everyone can get involved! We accept SNAP/EBT, and eligible purchases made with SNAP/EBT are included in your organization’s Spirit Day sales total.

💰 A portion of ALL Spirit Day sales goes back to your organization. Every purchase throughout the day helps grow your total and support your cause!

🥩 Exclusive Spirit Day Sampler Pack!
Your supporters will also have access to a special Sampler Pack available exclusively for Spirit Day participants—and every Sampler Pack purchased counts toward your Spirit Day sales total, too!

📣 Spread the word. Rally your community. Raise money for your organization—all day Wednesday!

📅 Ready to book your Spirit Day?

Visit https://stonecoldmeats.com/donations and select “Book a Spirit Day” to get started!

🥩 SHOP LOCAL • SUPPORT YOUR COMMUNITY • RAISE MONEY FOR YOUR ORGANIZATION

ONE BULK SPECIAL = DINNER MADE EASY!

Our 5 lb. Chicken Thigh Bulk Special for just $17.50 is a great way to meal prep without eating the same thing every night!

💡 Try this easy 3-Way Chicken Thigh Meal Prep:

Divide your 5 lbs. of chicken thighs into 3 portions and give each one a different flavor:

🌮 TACO CHICKEN
Season with taco seasoning, lime juice & a little oil. Cook, chop, and use for tacos, quesadillas, nachos, or burrito bowls.

🍯 HONEY GARLIC CHICKEN
Marinate with honey, soy sauce, garlic & a splash of vinegar. Bake or grill and serve with rice and steamed veggies.

🔥 BBQ CHICKEN
Season, cook, and brush with your favorite BBQ sauce. Serve with potatoes and veggies one night, then turn the leftovers into BBQ chicken sandwiches or wraps for lunch.

One 5 lb. pack = several easy meals ready to go! 🙌

You can even prep the chicken in freezer bags with the seasonings or marinades already added. Freeze them flat, pull one out the night before, and you’ve got dinner ready to cook after a busy day.

🔥 AUGUST BULK SPECIAL
🍗 5 lbs. Chicken Thighs — $17.50
💲 Only $3.50/lb.
📅 Available August 3–30

And while you’re here picking up your Chicken Thighs, add a Back to School Pack and give yourself even more easy dinner options for those busy school nights!

Stock the freezer now. Thank yourself later. 😉

🇪🇸 AROUND THE WORLD — WEEK 7: SPAIN! 🇪🇸

This week, we’re heading to Spain with something truly special: Ibérico Pork Chops. 🐖🔥

Ibérico pork is famous for its beautiful marbling, incredible tenderness, and rich, buttery flavor. Unlike a traditional lean pork chop, that extra intramuscular fat melts as it cooks, creating a juicy, deeply flavorful chop that doesn’t need much help — salt, heat, and a good sear will do the job.

🥩 IBÉRICO PORK CHOPS — $24.99/LB
Each chop averages approximately 6–8 oz.
✈️ Passport minimum: 1 chop

🔥 HOW WE’D COOK IT

Keep this one simple so the pork stays the star.

Pat the chop dry and season generously with kosher salt and cracked black pepper. Heat a cast-iron skillet over medium-high heat and sear the chop until deeply browned, then lower the heat and continue cooking, flipping as needed, until the thickest portion reaches 145°F. Rest for 5–10 minutes before serving.

For an extra Spanish touch, add a little garlic, fresh thyme or rosemary and olive oil to the pan near the end and baste the chop.

🇪🇸 MAKE IT A SPANISH-INSPIRED MEAL

Turn your Ibérico Pork Chop into a full Spanish-inspired dinner with crispy Patatas Bravas, homemade Romesco Sauce, and blistered peppers or a simple tomato salad dressed with good olive oil.

🥔 Easy Patatas Bravas

Cut 1½ lbs Yukon Gold potatoes into bite-size pieces. Toss with olive oil, salt, pepper, and a little smoked paprika. Roast at 425°F for 30–40 minutes, turning halfway through, until deeply golden and crispy.

For a quick bravas sauce, sauté 2 minced garlic cloves in a tablespoon of olive oil. Stir in 1 tsp smoked paprika, ¼ tsp cayenne, and 1 tbsp tomato paste. Add about ½ cup crushed tomatoes and a splash of sherry vinegar. Simmer 8–10 minutes, season with salt, and spoon over those crispy potatoes.

🌶️ Homemade Romesco Sauce

This is fantastic with both the pork and the potatoes.

Blend together 1 roasted red pepper, ½ cup toasted almonds, 1 small tomato or ¼ cup fire-roasted tomatoes, 1 garlic clove, 1 tsp smoked paprika, 1 tbsp sherry vinegar, and ¼ cup extra-virgin olive oil. Season with salt and blend until mostly smooth but still slightly textured.

🔥 Build the Plate:
Sear your Ibérico chop until beautifully browned and cooked to 145°F, then let it rest. Spoon a little Romesco alongside it, add a pile of crispy Patatas Bravas, and finish the plate with blistered peppers or a fresh tomato salad.

You’ll get the rich, buttery pork against smoky peppers, tangy Romesco, crispy potatoes, paprika and garlic — simple ingredients with big Spanish flavor. 🇪🇸🔥

🇪🇸 Week 7 • Spain
🥩 Ibérico Pork Chops — $24.99/lb
🛂 Buy 1 chop to earn your Around the World passport stamp.

One country. One week. One unforgettable flavor.

🥩🔥 PICANHA SALE! 🔥🥩

If you haven’t tried Picanha, now’s the time! This flavorful cut is fantastic on the grill, and for a limited time we’re making it an easy one to try.

🏷️ ALL PICANHA — $9.99/LB

🥩 Whole or cut into steaks
🧂 Seasoned or unseasoned
🔥 Same great price — $9.99/lb!

Want it seasoned? Choose one of our favorites:

🌟 Fix It All
🌟 50 Shades of Steak

🥩 WHOLE OR STEAKS. SEASONED OR UNSEASONED.

💲9.99/LB — August 15-19 or while supplies last.

Stop in and grab some Picanha while we’ve got it! 🔥

NOTE: We will sell out of ground venison today August 15.

👉 Cooking instructions are in the comments!

🇫🇷 THE STORY BEHIND FILET MIGNON DE PORC FARCI AU LARD

This week’s trip to France is a little different. Rather than recreating one famous dish with one definitive recipe, we’re taking inspiration from classic French cooking techniques and flavor combinations.

And first, a little French lesson! 🇫🇷

In France, “filet mignon” commonly refers to pork tenderloin—not the beef steak most Americans think of when they hear those words. It’s prized because it’s one of the most tender, lean cuts on the pig.

Farci means stuffed, while lard refers to bacon or pork fat.

French cooks have long taken this delicate cut in all kinds of directions—roasting it whole, preparing it with mustard and cream sauces, or opening it and filling it with ingredients such as cheese, vegetables, herbs, fruit and bacon. Contemporary French recipes still use exactly this style of preparation, including tenderloins stuffed with cheese and wrapped in smoked bacon.

And that’s where our Week 6 creation comes in.

🇫🇷 Our Filet Mignon de Porc Farci au Lard starts with fresh pork tenderloin stuffed generously with:

🥓 Stone Cold Meats housemade pan sausage
🍏 Granny Smith apples
🌿 Spinach
🧅 Sautéed onions & garlic
🌱 Fresh thyme & sage
🥓 Thick-cut cherrywood-smoked bacon
🧀 Goat cheese

The combination gives you everything we wanted from this stop in France: savory, creamy, smoky, herbaceous and just a little sweet and tart from the apples.

It’s our interpretation of French-style stuffed pork—taking traditional techniques and flavor pairings and putting the Stone Cold Meats spin on them.

🇫🇷 $10.99/lb
🥩 Approximately 1 lb each
🛂 Don’t forget your Week 6 Around the World Passport Stamp!

From the French countryside to our butcher case in Texas—bon appétit! 🇫🇷🥩

🍽️ EASY MEALS, SWEET DEALS 🏷️

August 13–19

Make dinner a little easier this week! From family-friendly chicken tenders to a quick venison taco night, we’ve got two great specials to help you get a delicious meal on the table without the fuss.

🏷️ THIS WEEK’S SPECIALS

🍗 Chicken Tenders — $3.55/lb
Tender, versatile and ready for just about anything. Bake them, grill them, bread them or toss them in your favorite sauce for an easy weeknight meal.

🦌 Ground Beef & Venison Blend — 5 lbs for $40 ($8/lb)
A flavorful blend of beef and venison that’s perfect for tacos, burgers, chili and more. Stock up with a 5 lb package for just $40!

⸻

💡 EASY MEAL IDEA #1

Parmesan Fix It All Chicken Tenders

You’ll Need:

* 1½ lbs Chicken Tenders
* 2 Tbsp olive oil
* ½ cup grated Parmesan cheese
* Stone Cold Meats Fix It All Seasoning, to taste

Make It:
Preheat oven to 425°F. Toss chicken tenders with olive oil, then season generously with Fix It All Seasoning and Parmesan cheese. Arrange on a baking sheet and bake for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F.

💡 Easy Meal Tip: Add broccoli or green beans to the pan and roast alongside the chicken for a simple one-pan dinner!

⸻

💡 EASY MEAL IDEA #2

Beef & Venison Taco Bowls

You’ll Need:

* 1 lb Ground Beef & Venison Blend
* 1 Tbsp olive oil
* 1 packet taco seasoning
* ½ cup water
* Cooked rice
* Black beans
* Shredded cheese
* Lettuce
* Diced tomatoes
* Salsa, sour cream, avocado or your favorite taco toppings

Make It:
Brown the beef & venison blend in a skillet over medium-high heat. Add taco seasoning and water, then simmer for 3–5 minutes.

Spoon over warm rice and pile on the black beans, cheese, lettuce, tomatoes and all your favorite taco toppings.

💡 Switch It Up: Use the seasoned beef & venison blend for tacos, nachos or quesadillas, too!

🍽️ EASY MEALS. SWEET DEALS. DINNER DONE.

Shop these specials August 13–19 while supplies last!

🥩✨ IT’S NATIONAL FILET MIGNON DAY! ✨🥩

Did you know we offer 2 different beef filet options?!

And around here, we take our filets very seriously.
😏
We don’t just cut steaks—we take the time to truly clean the tenderloin, removing all those chewy bits nobody wants.

The result? 🤤
🔥 Fork-tender
🔥 Buttery soft
🔥 Melt-in-your-mouth deliciousness
🔥 NO fighting your steak for the perfect bite 😂

So… which filet are you choosing? 👇

🥓 Bacon-Wrapped Filets
⭐ Prime Filets

You’ll find our Bacon-Wrapped & Prime filets fresh in the case—because let’s be honest… the good stuff isn’t in the freezer. 😎🔥

And when it’s time to really level up your steak night, we bring out even more options like TX Wagyu and A9 Wagyu during the holidays for those next-level moments. 🤠🇯🇵

Celebrate National Filet Mignon Day the Stone Cold Meats way! 🥩🙌

🥑 HOW TO COOK STEVE’S STUFFED AVOCADO + LAST CALL! 🚨

If you’ve got a Steve’s Stuffed Avocado waiting in the fridge, here’s how to cook this legendary customer creation to perfection!

And if you haven’t grabbed one yet… Wednesday, August 12 is your LAST DAY! After that, Steve’s Stuffed Avocado heads back into the vault. 🔐

🌬️ AIR FRYER

Preheat to 350°F. Cook for approximately 25–30 minutes, turning halfway through. Want crispier bacon? Crank it up to 400°F for the last 2–3 minutes.

🔥 GRILL

Preheat to 350–375°F and cook over indirect heat with the lid closed for approximately 30–40 minutes, rotating occasionally. Move over direct heat briefly at the end to crisp that bacon.

♨️ OVEN

Preheat to 375°F. Place on a foil-lined baking sheet or wire rack and cook for approximately 30–40 minutes, turning once. Broil briefly at the end for extra-crispy bacon.

🌡️ DON’T GO BY TIME ALONE!

Every Stuffed Avocado is a little different in size. Because it’s wrapped in our raw house-made pan sausage, use a meat thermometer and cook until the sausage layer reaches at least 160°F.

Let it rest for about 5 minutes, slice it open, and enjoy that whole avocado stuffed with cream cheese, cheddar and jalapeños, wrapped in house-made pan sausage and bacon. 🤤🥑🥓

🚨 GET ’EM BEFORE THEY’RE GONE!

Wednesday, August 12 is the LAST DAY to enjoy Steve’s Stuffed Avocado!

📅 Last Day: Wednesday, August 12
⏰ While supplies last

One more for the road… then it’s BACK TO THE VAULT! 🔐🥑